Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-05-07

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| oUs KINDS OF cAKE-HOw TO PREPARE WHOLE
| soAE BUT INRxPRNsIvE DISHES
| To SwEErxN BITTER YEAST thrust into 1t q red
hot iron.
| Few DROPS OF AMMONIA in hard water will not
| soap.
II AN Eco n CHAR and golden In appearance
Wnen held to the light it Is good II dark or spotted
LARGE SQUARES OF PAsrEBoARD are handy to slip
ever you set them down.
"A ROASTED OR BOILED LEMON, filled while hot
Win sugar and eaten still hot just before retiring,
| VIII often break up cold.
BY PUTTING LITTLE VINEGAR on flsh it will
navor Is often improved.
IF THE SAUCEPAN IN WHICH MILK is to be boiled
| snould first be moistened with water, 1t win pre-
| vent the milk from burning.
| 10 KEEP DRAIN PIPES FROM CLOGGING with grease,
place lump Of Salsoda over the aperture and food
| frequently with boiling water.
CoPPKRAs Is EXCELLENT for the cleansing Of
Sinks 1t Is odoress, and II occasionally used will
prevent any foul odors about the kitchen.
10 CLEAN SATIN that has become greasy, sponge
| lengthw1Se, never across the width, with ben
side. ''~'''' u '0'aA "a'er' Fies'S on 'ne "fons
| To KEEP CAKE FROM STICKING to the pan, with
out using paper after greastng the pan sft little
|
you can.
TO CLEAN KNIvES-Cut q small potato In two
dip one-half in brick dust and rub the knives.
Rust and stain will disappear like magic from their
| To CLEAN BRAssEs belonging to mahogany furni-
ture, use either powdered whiting or scraped rot
tenstone mixed with sweet oil, and rub on with
channels skin.
| VELVET WEARS BETTER If brushed with O hat
| brush by pressing down into the nap and then
| nnt. do not brush backward or forward.
10 PREVENT POLISHED STEEL Fi,oA RUsTING after
cleaning and when not in use, take cloth with
very little sweet Oil on it, and wipe the articles
over slightly, but evenly, to oil the surface
| SEW ON BUTTONS over darning needle, and when
done pull out the needle, and the buttons will be
lOunu 20 De much lOOSer than those SeWed on in
| the ordinary way, and Will not pull off easily
| CUT FLOWERS MAY BE KEPT FRESH for several
days by filling a vase with clean sand, to which
should be added liberal supply OF powdered char
| coal mbed the stems OF the bouquet in this and
water occasionally.
GREASE ON COTTON GOODS may be taken out with
| cold soft water and any good soap; soft soap
| Is best. In cases OF long standing wet the spot
with Kerosene Oil and let it soak for some hours,
then wash as before directed.
| CREAM CAKE.-One and one-half cups OF sugar,
one cup Of cream, two eggs three cups OF -four.
II the cream is sweet add one teaspoonful Of
cream or tartar, but II sour omit it, one small
| teaspOOnful each Of soda and salt; add lemon or
| nutmeg for flavor. Bake in one loaf.
| CARPET CAN BE MENDED by cutting piece
like the carpet little larger than the hole. Put
paste around the edge OF the patch then slip it
der the carpet and rub 1t we'll with warm iron
until dry. II the figure be matched 1t makes a
very neat job, as we'll as quick one
How To Cook NEW POTAToEs.-Put into stew
pan piece OF butter rolled in flour, gill OF cream
pepper salt. very little nutmeg, also the juice Of
half lemon: stir these over the fire tai boil
ing then add slices of freshly boiled new potatoes
and, after warming them up in the above sauce,
serve very hot.
| AN INEXPENSIVE TABLE CovER.-Take square Of
| cretonne with very small figures and not too
bright colors, for the CENTER and for border put
band OF linen around it; dark gray linen is the
SeSt. Fringe this out, and where the linen joins
the cretonne put row OF feather Stitchings Dust
| does not show on this cover and can easily be
| shaken from 1t.
| DELICATE CAKE.-Three-Q quarters of cup OF but
ter beaten to a cream, with two cupsful OF pow
dered sugar; add three cups OF flour sifted with
| two teaspOonfulS OF baking powder, one cup Of
sweet milk, one teaSpOOnful OF essence OF almond
| and the whites OF six eggs that have been beaten
10 Stln frOth. Bake in fiat tins and cover with
| icing when cold.
MARBLE CAKE.-Light Part-Two cups OF white
sugar, one cup OF butter, half-cup OF sweet
| milk whites OF four eggs two and one-half tea
spoons OF baking powder, two cups OF -four Dark
part-One cup OF brown sugar, half-cup OF mo-
| lasses, one cup OF butter One-rOurth Of a cup Of
U H..
eggs, -four to thicken, and flavor.
BOILED ICING.-One and One-fourth pounds OF
loaf sugar, added to one teacup OF water and
boiled to thick syrup. Then strain it through
thin muslin, and while hot, stir Into it the whites
OF three eggs beaten stlff. Then beat in the
strained juice Of lemon, and season with little
Oil OF lemon. II too thin, add little sugar. II too
st1ff, add little more white Of egg.
CELERY SOUP.-BOil until soft in pint of water
one head Of celery. When done mash the celery
fv, hale
milk, with a small quantity OF mace, add
spoonful OF flour, mixed with TWO tablespoonful
OF cold milk to the boiling milk, and boil for
minutes. stir in the mashed celery, add table
spoonful OF butter and season. Strain and serve
CURKIED EGGs.-BOil three eggs twenty minutes
| then remove the shells and cut into slices. Fry
bit OF onion in little butter, and add teaspoon
full OF cornstarch mixed with SaltspOonful OF
cup OF milk, seasoning with salt and pepper to
TASTE and simmer until the onion Is soft. Add the
eggs, and serve when they are thoroughly heated.
MUTTON SrEw.-Take knuckle OF mutton, cover
it with barley, few capers some finely cut
onions and thin slices OF turnips season with
pepper and salt, let it steam or simmer for one
hour and a-half, and then have ready melted but
ter and pour over, allowing it again to steam or
simmer for twenty minutes. very rich gravy
Will have collected, and the meat will be as ten
der as spring chicken.
4 PRETTY ORNAMENT for house adornment Is
basket made Of a large circular hat of woven
grasses, DfOnZeQ or g1ued. This has broad rib
bon about it, drawing up two sides OF the hat suf-
1cently near together 70 form q basket shape.
This ribbon when tied in 4 large bow, also serves
as handle. One in light bronze is tied with
wide, pale blue ribbon, and another one gilded had
olive green and Old pink ribbon.
CARAMEL CUsTARD.-One quart Of milk, half cup
OF granulated sugar. half teaspOOnful OF salt. Put
the milk on to boil, reserving one cupful. Beat
half dozen eggs and add the cold milk to them.
Stir the sugar In frying pan until 1t begins to
smoke and becomes itquifed. Boil the milk and
stir in the melted sugar when boiling; then add
constantly until the mixture begins to thicken
Set away to cool and serve in glasses.
POTATO AND CORN MUPFINs.-Two cups OF cold
mashed potato: two cups OF sweet milk; two eggs
well beaten; two cups corn meal or enough for q
batter. Soften the potato with the milk working
out all the Jumps then stir In corn meal till the
batter IS just thick enough to drop easily from the
spoon; add the whipped eggs and beat hard. Drop
even oven from twenty to thirty minutes.
CHICKEN A LA TERRAPIN.-Cut up a cold boiled
chicken into small pieces, being careful not to get
in any Of the skin. Put into skillet with half
pint OF cream and quarter OF a pound OF butter
cayenne pepper and salt Have ready three hard
boiled eggs chopped, and when the chicken has
TO boil stir In large wtneglassful OF sherry
wine, together with the chopped eggs SIMMER q
few minutes then add another Ike Quantity of
wine before serving.
EGG BIsCUrT.-TwO cups OF warm milk twoepgS
two heaping tablespoonful OF butter half cake
| OF compressed yeast dissolved In warm water one
quart or Sfted flour, one teaSpOOnful OF salt. mix